Pretzels

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Techbrau
German Brewing
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Re: Pretzels

Postby Techbrau » Mon May 09, 2016 10:09 pm

I am doing a quick dip in room temperature sodium carbonate (not sodium bicarbonate) solution at a pH of about 11. I let them drip off the excess and then put them right on the silpat for baking.

Another option is to use a pastry brush to paint them while they're directly on the silpat. This lets you proof them a bit more first without having to worry about deflating them, if you want a more airy pretzel.
If you always do what you've always done, then you'll always get what you've always gotten.
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Brandon
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Re: Pretzels

Postby Brandon » Mon May 09, 2016 10:20 pm

Techbrau wrote:I am doing a quick dip in room temperature sodium carbonate (not sodium bicarbonate) solution at a pH of about 11. I let them drip off the excess and then put them right on the silpat for baking.

Another option is to use a pastry brush to paint them while they're directly on the silpat. This lets you proof them a bit more first without having to worry about deflating them, if you want a more airy pretzel.


I like the pastry brush idea. I'll have to try that. I need to work on improving movement of the formed pretzels and assuring that the arms are fully attached before moving.
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Brandon
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Re: Pretzels

Postby Brandon » Mon May 09, 2016 10:21 pm

zwiller wrote:Incredible pics in this thread! I too, did Kai's recipe and they turned out great but were a PITA to get unstuck from parchment. Wondered about silpats... Are you draining/drying on a rack first then backing on silpat? Would love to make them more often if they were easier to do. A tutorial would be fabulous. I ended up caving and purchasing food grade lye online... I probably have a lifetime supply :lol:


Silpat's are the way to go. I bought a pair specifically for making pretzels and now my wife uses them for cookies and pastries, too. Good idea, we could do a full tutorial...there are some sticking points (no pun intended) where things have gotten messy for me. Once I improve my process I can document what works best.
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Re: Pretzels

Postby zwiller » Mon May 09, 2016 10:41 pm

THANKS GUYS! I think my family would go for these weekly if I could refine the process so that the kitchen prep is a snap and not some big production. Already have the silpats... My uncle who travels to the motherland frequently is a fan of the onion/lard griebenschmalz spread on his. Never heard of that stuff until recently.
Techbrau
German Brewing
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Re: Pretzels

Postby Techbrau » Mon May 09, 2016 10:47 pm

Try obatza too! :tu That's my favorite on pretzels.
If you always do what you've always done, then you'll always get what you've always gotten.
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Re: Pretzels

Postby zwiller » Wed May 11, 2016 11:49 am

Hmm, lost a post. 2nd time. Might be timing out. In any event, obatza looks INCREDIBLE! I am totally making some of that after I dial in the pretzels.
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Brandon
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Re: Pretzels

Postby Brandon » Mon May 16, 2016 8:51 pm

zwiller wrote:THANKS GUYS! I think my family would go for these weekly if I could refine the process so that the kitchen prep is a snap and not some big production. Already have the silpats... My uncle who travels to the motherland frequently is a fan of the onion/lard griebenschmalz spread on his. Never heard of that stuff until recently.


griebenschmalz - yeah, and I thought Auntie Anne's was fatty. My wife was just describing what this is. On one hand I'm intrigued, but on the other...man, I dunno. I'd need to do way more yard work than I do now.
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Brandon
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Re: Pretzels

Postby Brandon » Mon May 16, 2016 8:54 pm

Techbrau wrote:I am doing a quick dip in room temperature sodium carbonate (not sodium bicarbonate) solution at a pH of about 11. I let them drip off the excess and then put them right on the silpat for baking.

Another option is to use a pastry brush to paint them while they're directly on the silpat. This lets you proof them a bit more first without having to worry about deflating them, if you want a more airy pretzel.


OK, revving up to try again soon, the kids are pushing for some pretzels.. The pastry brush idea is certainly sounding easier and more full proof. I do like the additional poof the boil provides, but man it's risky to ripping the pretzel contact points apart. I guess if I made several thousand a day I'd get better at it. I may try this next time.
Techbrau
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Re: Pretzels

Postby Techbrau » Wed May 18, 2016 10:20 am

If you go the pastry brush route, you can form the pretzels on the Silpat and just let them rise to whatever puffyness you want, then gently brush them right before baking.
If you always do what you've always done, then you'll always get what you've always gotten.
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mpietropaoli
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Re: Pretzels

Postby mpietropaoli » Wed May 18, 2016 12:06 pm

Anyone use wild yeast/sourdough to leaven with these? Somewhat unrelated, but I have an awesome culture going that I would love to use to make pretzels.
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